Brine Calculator

Mix a wet brine by setting water volume and salt (and optional sugar) percentages.

Usage Tip

Rinse and pat dry after brining, and reduce added salt in the recipe.

Salt Needed
— g salt
For the brine
THE MATH
salt = water weight × salt% (1 L water = 1000 g)
Most wet brines run 5–8% salt by weight of water; sugar is optional.
Brining times vary: a few hours for chops, up to a day for a whole bird.
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The calculators and tools on Formula Factory are provided for general guidance and informational purposes only. Results are estimates based on standard formulas and the values you enter — they do not constitute professional engineering, electrical, or architectural advice. Always verify calculations with a qualified professional before making decisions for any safety-critical, code-compliance, or commercial application. Formula Factory makes no representations or warranties as to the accuracy or completeness of any result, and accepts no liability for errors, omissions, or any outcomes arising from reliance on this information.